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Ingredients
10 ml olive oil 450g chicken breast (diced) Seasoned with paprika, oregano & Italian herbs 215g risoni pasta (dry) 100g shallots (finely diced) 100g sun dried tomatoes 150ml full cream 25g Parmesan 300ml chicken stock + 1 cup water 120g spinach
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Method
Start by heating oil in a pan & then add in the chicken and the seasonings. Once this starts to brown, add in the the shallots and then the tomato past. Cook for 3 minutes. Add in the risoni, chicken stock and water. Place lid on and allow to simmer for 5 minutes. Add the sun dried tomatoes and give the pasta a mix. Continue cooking with the lid onfor another 7-10 minutes. Once most of the liquid has reduced, add in the spinach, then the cream and Parmesan. Combine well and cook for 3-5 minutes.
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